Cheesy Baked Tortellini Casserole

$- 12 oz cheese tortellini (fresh or frozen) - 2 cups marinara sauce - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - ½ cup grated Parmesan cheese - 1 teaspoon Italian seasoning - 1 teaspoon garlic powder - ½ teaspoon red pepper flakes (optional) - Fresh basil leaves for garnish (optional) For this cheesy baked tortellini casserole, you need simple yet flavorful ingredients. The cheese tortellini forms the heart of this dish. Choose fresh or frozen tortellini based on what you have. Marinara sauce brings a rich tomato flavor. I like to use a good quality jarred sauce. It saves time and adds great taste. Ricotta cheese adds creaminess and richness. The shredded mozzarella melts beautifully on top, giving that gooey texture we all love. Grated Parmesan adds a salty finish. Don't forget the seasonings! Italian seasoning and garlic powder enhance the flavors. If you like a bit of heat, add red pepper flakes for a kick. You can also garnish with fresh basil leaves for a pop of color and freshness. - Recommended tortellini brands: Buitoni, Rana, or your local brand. - Best marinara sauce options: Rao's, Classico, or Prego. - Cheese alternatives: Try goat cheese or vegan cheese for different flavors. When picking tortellini, I recommend Buitoni or Rana for their quality and taste. For marinara, Rao's is my top choice because it tastes homemade. If you want to mix things up, consider using goat cheese instead of ricotta for a tangy twist. 1. Preheat your oven to 375°F (190°C). This helps cook the casserole evenly. 2. If you have frozen tortellini, cook it first. Follow package instructions until tender. Drain it well. If you have fresh tortellini, you can skip this step. 1. In a big bowl, combine the cooked tortellini with marinara sauce. 2. Add ricotta cheese, Italian seasoning, garlic powder, and red pepper flakes. 3. Stir gently to coat the tortellini well. Make sure every piece is covered. 1. Transfer the tortellini mixture to a greased 9x13-inch casserole dish. Spread it evenly. 2. Sprinkle shredded mozzarella and grated Parmesan cheese on top. 3. Cover the dish with aluminum foil. Bake for 25 minutes. 4. Remove the foil and bake for another 10-15 minutes. Look for melted cheese that is lightly brown. 5. Once done, let it sit for about 5 minutes before serving. This helps the flavors settle. To get the best cheese texture, use a mix of cheeses. I love combining mozzarella and Parmesan. Mozzarella melts smoothly, while Parmesan adds a nice bite. Avoiding overcooked tortellini is key. Cook your tortellini just until it’s al dente. This means it should be firm when bitten. If you cook it too long, it will get mushy in the casserole. Adding veggies or proteins can make this dish even better. Try spinach, bell peppers, or even cooked chicken. They all add great taste and nutrition. For spices, I recommend Italian seasoning and garlic powder. You can also sprinkle in red pepper flakes for a bit of heat. Experiment with your favorite herbs like basil or oregano for more flavor. {{image_2}} Gluten-free options You can make this dish gluten-free easily. Choose gluten-free tortellini instead of regular. Many brands offer tasty options made from rice or corn. Swap out your marinara sauce for a gluten-free one too. Always check labels to be sure. Vegan substitutes For a vegan version, use plant-based tortellini. There are many choices available now. Replace ricotta with vegan cheese or blended tofu. Use dairy-free mozzarella for topping. Both options will give you good flavor without animal products. Spicy tortellini casserole To add some heat, include red pepper flakes in your mix. You can also use spicy marinara sauce for an extra kick. If you love heat, try adding jalapeños or diced green chilies. This will take your casserole to the next level. Italian sausage addition Want to make it heartier? Add cooked Italian sausage to the mix. It adds great flavor and protein. You can use spicy or sweet sausage based on your taste. Just crumble it up and stir it in with the tortellini and sauce. This makes a filling meal for everyone. To keep your Cheesy Baked Tortellini Casserole fresh, use an airtight container. Make sure the casserole cools completely before sealing it. This helps prevent moisture loss and keeps the texture nice. Store it in the fridge for up to three days. If you want to save it longer, consider freezing it. Just make sure to use a freezer-safe container. This will keep it good for up to three months. When you're ready to eat the leftovers, preheat your oven to 350°F (175°C). Transfer the casserole to an oven-safe dish if it's not already. Cover it with foil to keep it moist. Heat for about 20-25 minutes, or until it's hot all the way through. If you like a crispy top, remove the foil in the last five minutes. You can also use the microwave for a quick option. Heat it in 30-second intervals, stirring in between, until it's warm. Enjoy your delicious leftovers! Can I freeze Cheesy Baked Tortellini Casserole? Yes, you can freeze this casserole. After baking, let it cool. Then, wrap it tightly in plastic wrap and foil. It will last for up to three months in the freezer. When you’re ready to eat, thaw it overnight in the fridge and reheat in the oven. How long does it take to bake? Baking takes about 35 to 40 minutes. First, cover it with foil and bake for 25 minutes. Then, remove the foil and bake for another 10 to 15 minutes. This helps the cheese get bubbly and golden. What can I serve with this dish? You can serve garlic bread or a fresh salad. Both pair well with the cheesy flavors. A simple green salad adds a nice crunch and balance to the meal. Can I make this dish ahead of time? Absolutely! You can prepare it a day in advance. Just mix all the ingredients and store them in the fridge. When ready, bake it according to the instructions. What type of cheese is best for topping? Shredded mozzarella is a great choice. It melts well and gives a nice stretch. You can also use provolone or a mix of both for extra flavor. Parmesan adds a nice salty touch on top. This blog post covered how to make a Cheesy Baked Tortellini Casserole. We explored the key ingredients, including tortellini, marinara, and various cheeses. I shared preparation steps and baking tips to enhance texture and flavor. You learned about variations for dietary needs and how to store leftovers. In short, this dish is easy to make and flexible. It’s a crowd-pleaser perfect for any table. Enjoy creating your own version of this comforting meal!$

Cheesy Baked Tortellini Casserole

Dive into this mouthwatering Cheesy Baked Tortellini Casserole that's sure to delight your taste buds! With its creamy ricotta, gooey mozzarella, and hearty marinara, this recipe is a comforting classic perfect for family dinners. In just 50 minutes, you can serve a delicious meal that everyone will love.

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Ingredients

12 oz cheese tortellini (fresh or frozen)

2 cups marinara sauce

1 cup ricotta cheese

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

1 teaspoon Italian seasoning

1 teaspoon garlic powder

½ teaspoon red pepper flakes (optional)

Fresh basil leaves for garnish (optional)

Instructions

Preheat your oven to 375°F (190°C).

If using frozen tortellini, cook according to package instructions until al dente, then drain. If using fresh, skip this step.

In a large mixing bowl, combine the cooked tortellini, marinara sauce, ricotta cheese, Italian seasoning, garlic powder, and red pepper flakes. Stir gently to coat the tortellini evenly.

Transfer the tortellini mixture to a greased 9x13-inch casserole dish. Spread it out evenly.

Sprinkle the shredded mozzarella and grated Parmesan cheese over the top of the tortellini mixture.

Cover the casserole dish with aluminum foil and bake for 25 minutes.

Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and begins to lightly brown.

Once baked, remove the casserole from the oven and let it sit for about 5 minutes before serving.

Garnish with fresh basil leaves if desired, and serve hot.

Prep Time: 15 min | Total Time: 50 min | Servings: 6